Creamy Chocolate Pudding
26g CARB
Serves 4
Total 10 min.
- 1 ripe avocado, halved, seeded, peeled, and cut up
- ½ of a banana, peeled and cut up
- ½ cup unsweetened cocoa powder
- ½ cup milk or soymilk
- 3 to 4 Tbsp. honey or agave syrup
- 2 tsp. vanilla
1. In a blender combine all ingredients. Cover; blend until smooth. If desired, cover surface with plastic wrap and chill.
PER SERVING (½ cup each) cal 163, fat 7 g (2 g sat. fat), chol 2 mg, sodium 20 mg, carb 26 g (6 g fiber, 14 g sugars), pro 4 g
Peanut Cluster Butterscotch Bites
8g CARB
Serves 45
Hands On 30 min.
Total 45 min.
- 1¼ cups semisweet chocolate pieces
- ½ cup butterscotch-flavor pieces
- ⅓ cup fat-free half-and-half
- 1 cup unsalted peanuts
- 45 baked miniature frozen phyllo shells
- ¼ cup unsalted peanuts, finely chopped
- Flaked sea salt (optional)
1. In a small saucepan heat chocolate pieces and butterscotch-flavor pieces over low until melted and smooth, stirring frequently. Stir in half-and-half until smooth. Stir in the 1 cup peanuts.
2. Immediately spoon peanut mixture into phyllo shells, using about 2 tsp. per shell. Before mixture is set, sprinkle tops with the finely chopped peanuts and, if desired, flaked sea salt. Let stand at room temperature about 15 minutes or until set.
PER SERVING (1 bite each) cal 85, fat 5 g (2 g sat. fat), chol 0 mg, sodium 14 mg, carb 8 g (1 g fiber, 4 g sugars), pro 2 g
